Best Chicken Hot Pot Recipes

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

ASIAN HOT POT WITH CHICKEN AND SWEET-AND-SPICY DIPPING SAUCE

Steps:

• Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)
• Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.
• Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.
• Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles.

ASIAN CHICKEN HOT POT WITH SESAME AND GARLIC DIPPING SAUCES

Steps:

• Make Sesame sauce:
• Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
• Make Garlic Sauce:
• Stir together all ingredients until sugar has dissolved.
• Make broth:
• Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
• To cook:
• Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
• In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
• Plating: Serve rice pot family style with rice bowls and chopsticks.

CROCK POT HOT CHEESY CHICKEN DIP

Steps:

• Put everything into the slow cooker EXCEPT GREEN ONIONS and mix as best as possible.
• Cook on LOW 2 hours until cheese is melted, stirring occasionally.
• Shift crock pot setting to WARM.
• Add green onions and gently stir to combine.
• Serve directly out of crock pot on warm setting.
• I serve with corn chips or tortilla chips.

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)

Steps:

• Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
• Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
• With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
• Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
• Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

MUSHROOM AND CHICKEN HOT POT

Steps:

• Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
• In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
• Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
• Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.

COLOMBIAN CHICKEN HOT POT (AJIACO)

Steps:

• Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
• Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
• Remove from heat and allow the chicken to cool in its cooking liquid.
• Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass.
• Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
• Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
• Stir in the new potatoes and corn and simmer for an additional 20 minutes.
• Return the chicken to the pot, season with salt, if needed, and heat through.
• Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that.
• Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
• Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
• NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.

COUNTRY CHICKEN HOT-POT

Steps:

• Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves.
• Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
• Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
• Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
• Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
• Serve Hot.

INSTANT POT® SWEET AND HOT CHICKEN WINGS

Steps:

• Pat wings dry and place in a medium bowl. Sprinkle with Cajun seasoning and toss until covered.
• Place a trivet in a multi-functional pressure cooker (such as Instant Pot®). Place the seasoned wings in the cooker, on the trivet. Pour 1/2 cup cold water around the wings in the pot.
• Secure and lock the lid and turn the pressure to Sealing function. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, set your oven to broil on high and place the oven rack one level higher than the center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook.
• Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 10 minutes, then turn the knob to the Venting position to release any additional steam. Unlock and remove the lid.
• Combine hot sauce, barbeque sauce, and melted butter in a bowl. Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce. Arrange the wings on the wire rack and place in the oven.
• Vent the oven door and broil on each side until desired crispness is reached, 5 to 10 minutes. You may want to rotate the sheet halfway when turning the wings on second side.
• Transfer wings to a bowl, pour remaining sauce over top, and toss to coat. Serve immediately.

TACHIYAMA CHANKO-NABE (BEEF AND CHICKEN HOT POT)

Steps:

• Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
• At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
• Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
• Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
• Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
• Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
• Repeat with second 1/3 of the cooking ingredients.
• Repeat with remaining third of the cooking ingredients.
• Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.

APRICOT AND SWEET CHILLI CHICKEN HOT POT

Steps:

• Heat oil in a large saucepan and cook chicken until browned.
• Add chicken stock, apricots and vegetables and bring to the boil.
• Reduce heat to medium and simmer, uncovered, for 15 minutes.
• Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
• Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
• Serve with steamed rice or mashed potatoes.

HOT CHICKEN SALAD POT PIE

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
• Filling:.
• In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
• Spoon the filling into the baking dish, spreading it evenly.
• Topping:.
• Lay out the phyllo pastry sheets in a stack.
• Immediately cover them completely with a damp dish towel.
• Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
• Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
• Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
• Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.

CHICKEN HOT POT WITH MUSHROOMS AND TOFU

Steps:

• In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
• Cook over low heat for 30 minutes.
• Strain the stock into a large bowl and return it to the pot.
• Season the broth with salt & crushed red pepper flakes (if using)
• Bring the broth to a boil; add the chicken.
• Cook until the chicken is white throughout, about 4 minutes.
• Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
• Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.

CHICKEN THYME AND SHALLOT HOT POT

Steps:

• Heat oil in large frying pan add bacon and fry until just crisp, remove form pan and set aside.
• In same pan brown the chicken on all sides (this will take 5- 10 minutes) then transfer into a large casserole dish, sprinkle with plain flour and set aside.
• Add shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes spoon mixture into the casserole and then pour over white wine. Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
• Just before serving stir in double cream, warm through and garnish with parsley.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving. Plating: Serve rice pot family style with rice bowls and chopsticks.

CHICKEN HOT POT

Steps:

• Set oven to 350*F or mark 4.
• Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
• Place the joints in a large caserole dish and add the potatoes.
• Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
• Pour over the chicken and potatoes.
• Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
• Remove the bayleaf and garnish with the parsley.
• Serve with carrots.

CROCK POT HOT CHICKEN SANDWICHES

Steps:

• Combine all ingredients except buns in slow cooker.
• Cover. Cook on high 2 hours.
• Serve on buns.

SLIMMING WORLD MEDITERRANEAN CHICKEN HOT POT

Steps:

• Preheat oven to gas 6, 200oC. Cut chicken into bite sized pieces and place in a medium casserole dish with the tinned tomatoes.
• Add the garlic to the chicken mixture. Halve and peel the shallots, deseed the peppers and cut into bite sized pieces and add to the casserole dish.
• Thickly slice the courgettes and mushrooms and add to the dish along with the dried herbs, sweetener and chicken stock. Place over a high heat and bring to the boil. Cover very tightly and place in the oven for 1 1/2 hours.
• Remove from oven, season well and stir in fresh basil leaves before serving.

CHICKEN AND CHORIZO HOT POT

Steps:

• Preheat oven to 200C/gas 6
• Add the chicken breasts to a large ovenproof casserole dish, with lid (or you can use a large saucepan with metal handle). Add the garlic, onion, peppers, tomatoes, chorizo, bay leaves, paprika and white wine and stir well.
• Finallly poor the olive oil over the top to make a film over the ingredients. Do not mix. It may seem like a lot of olive oil but it really works.
• Place in the oven, lid on and leave for 1 1/2 hours. Easy!